Go Back
one pressed Cuban-style sandwich cut diagonally on a plain plate, with broad browned mojo-pork pieces, thin ham and salami layers, melted Swiss, thin dill pickles and yellow mustard inside crisp flattened bread, without slaw or garnish
Rachel Kim

Cuban Sandwich

Pressure-cooked shoulder gets a brief turn under the broiler before it joins the ham, salami and Swiss, giving the pork browned edges that survive inside the pressed bread. Save some of the citrus cooking liquid for moistening the meat, but leave the rest in the pot. Too much liquid makes the loaf steam from within before its outside can crisp. Use a second heavy skillet as a press and keep the burner moderate so the cheese melts before the bread scorches. Thin pickle slices spread the crunch across the sandwich without making the filling slide out when you cut it.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 1/2 lb boneless pork shoulder cut into 2-inch chunks
  • 3/4 cup orange juice
  • 1/4 cup lime juice
  • 1/2 cup low-sodium chicken stock
  • 4 garlic cloves minced
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1/2 tsp fine salt
  • 1/4 tsp black pepper
  • 1 large Cuban-style sandwich loaf about 24 inches long
  • 4 oz thinly sliced fully cooked ham
  • 2 oz thinly sliced salami
  • 4 oz Swiss cheese sliced
  • 1/2 cup thin dill pickle slices drained
  • 2 tbsp yellow mustard
  • 2 tbsp unsalted butter softened

Method
 

  1. Put pork, orange juice, lime juice, stock, garlic, oregano, cumin, salt and pepper in a 6-quart electric pressure cooker. Lock the lid and cook on HIGH pressure for 55 minutes, then allow a 20-minute natural release before releasing the remainder according to the appliance instructions.
  2. Check that the pork separates easily with a fork; pressure-cook for 10 minutes more if still firm. Lift out, discard large fat seams and pull into broad pieces.
  3. Skim the cooking liquid. Toss pork with 1/4 cup of it, spread on a sheet pan and broil 6 inches from the element for 4 to 6 minutes until the edges brown, turning once.
  4. Cut the loaf into four 6-inch portions and split each horizontally. Spread cut faces with mustard, then layer with ham, salami, warm pork, Swiss and drained pickles.
  5. Close sandwiches and spread butter thinly over their outsides. Heat a large skillet over medium-low heat and cook two at a time under a second heavy skillet for 4 to 5 minutes per side.
  6. Check that the cheese has melted and the center reaches 165°F, reducing the heat and continuing if needed. Cut each sandwich diagonally and serve immediately.